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"The belly rules the mind."--Spanish Proverb

Lemon-Garlic Roasted Chicken Recipe

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This recipe for Lemon-Garlic Roasted Chicken is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. chopped fresh rosemary or 1 tbsp dried
2 tbsp. olive oil
3 garlic cloves, smashed
1/4 c. lemon juice, divided
1 tsp. salt (optional)
1/2 tsp. cayenne pepper
1/2 tsp. paprika
8 medium-size chicken thighs; remove and discard any visible fat
2 zucchini, halved crosswise, quartered lengthwise
Optional garnishes: lemon slices, wedges or zest; rosemary sprigs
Directions:
Directions:
In resealable plastic food-storage bag, combine rosemary, oil, garlic, 2 tbsp. lemon juice, salt, pepper and paprika. Add thighs; seal and turn to coat. Marinate 15 minutes at room temperature or longer in refrigerator, turning chicken occasionally. Heat oven to 400º. Remove chicken from marinade; arrange skin side up in roasting pan. Roast basting frequently with remaining lemon juice and pan drippings, until chicken is cooked, about 30 minutes or until juices run clear when cut at bone. Meanwhile, in small saucepan, steam zucchini in lightly salted water until tender, about 8 minutes. Garnish and serve with zucchini.
Personal Notes:
Personal Notes:
Substitute your favorite pieces of chicken (i.e. Wings/Drummettes) for use in this recipe if you are not a fan of thighs. Enjoy!

 

 

 

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